The perennial herb Allium tuberosum, commonly known as garlic chives, is prized for its mild combination of onion and garlic flavor. Unlike common chives, it produces flat, strap-like leaves, which are the primary part used in cooking. Thoughtful harvesting maximizes flavor and encourages the plant to produce tender leaves throughout the growing season. Once established, this clumping herb provides a steady supply of greens from spring until the first hard frost.
Optimal Timing for Harvesting
Garlic chives are ready for a substantial harvest in their second year, once the plant has established a healthy root system. Flavor concentration is highest when collected in the morning after the dew has dried, but before the midday heat diminishes aromatic compounds. The ideal height for harvesting is between 8 and 12 inches, indicating a good balance between tenderness and flavor maturity. Consistent, light harvesting encourages the plant to produce new shoots and prevents the leaves from becoming tough or overly strong. Cutting back the plant every three to four weeks throughout the active growing season promotes vigorous regrowth.
Technique for Cutting Leaves and Stems
Use a sharp tool, such as kitchen scissors or a clean knife, to ensure a precise cut that minimizes damage to the plant’s crown. Gather the leaves into a bunch and cut them about 1 to 2 inches above the soil line. Cutting at this height prevents damage to the subterranean growing point, allowing for rapid regeneration.
Harvest the leaves in clumps rather than snipping individual blades randomly across the plant. This stimulates the entire clump to produce a fresh flush of new leaves. Never remove more than two-thirds of the foliage at any single time. The remaining leaves are necessary for photosynthesis and ensure the plant has sufficient energy reserves to quickly recover.
Harvesting the Scapes and Flowers
Garlic chives produce scapes (flower stalks) and white, star-shaped flowers in the summer. Scapes are firmer and offer a stronger, more intense garlic flavor than the leaves. Harvest scapes before the flower buds fully open, as the stalk becomes woodier and less palatable. To harvest, trace the stalk down to the base of the plant and snip it off completely. Cutting low encourages the plant to focus energy on leaf production, as the scape will not regenerate. The opened flowers are also edible and make a delicate garnish with a mild, oniony-garlic flavor.
Post-Harvest Care and Storage
Following a heavy harvest, the garlic chive plant benefits from immediate attention to maintain productivity. Watering the plant thoroughly after a significant cut helps it recover and supports the energy needed for new growth. A light feeding of a balanced, liquid fertilizer can also assist in replacing depleted nutrients.
For short-term storage, fresh chives can be kept in the refrigerator for up to a week by wrapping them loosely in a damp paper towel and placing them inside a plastic bag. For long-term preservation, freezing is the preferred method, as drying often results in significant flavor loss. The chives can be chopped and frozen in ice cube trays with water or olive oil, creating pre-portioned servings easily added to cooked dishes.